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Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides)

  • Raden Haryo Bimo Setiarto
  • Nunuk Widhyastuti
Keywords: amylograph, fermentation, lactic acid bacteria, modified tacca flour, physicochemical


Tacca (Tacca leontopetaloides) is plant that grows in coastal areas and high salinity, especially in the south coast of West Java. Tacca tubers have high content of carbohydrate, but it also contains some toxic compounds such as: taccaline, β – sitosterol, alcohol cerylic, and steroid sapogenin that are harmful for health. Fermentation on tacca tubers can change amylograph properties and proximate levels of modified tacca flour and reduce it toxic compounds. This study aimed at determining the effects of lactic acid bacteria (LAB) Lactobacillus plantarum B307 fermentation on the proximate levels and amylograph characteristics of modified tacca flour. Moisture and ash content of modified tacca flour still meet the requirements of SNI. Fermentation LAB Lactobacillus plantarum B307 led to increased levels of protein and lactic acid in the modified tacca flour, but it decreased pH value and carbohydrate content. Based on the analysis of amylograph, it can be concluded that tacca flour control without fermentation has the best gelatinization profile because it has good ability of setback viscosity.


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Author Biographies

Raden Haryo Bimo Setiarto
Laboratorium Mikrobiologi Pangan, Bidang Mikrobiologi, Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia, Jalan Raya Jakarta-Bogor Km 46, Kawasan CSC Cibinong 16911
Nunuk Widhyastuti
Laboratorium Mikrobiologi Pangan, Bidang Mikrobiologi, Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia, Jalan Raya Jakarta-Bogor Km 46, Kawasan CSC Cibinong 16911


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How to Cite
SetiartoR. H. B., & WidhyastutiN. (2017). Pengaruh Fermentasi Bakteri Asam Laktat Lactobacillus plantarum B307 Terhadap Kadar Proksimat dan Amilografi Tepung Taka Modifikasi (Tacca leontopetaloides). Jurnal Ilmu Pertanian Indonesia, 21(1), 7-12. https://doi.org/10.18343/jipi.21.1.7